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In contemporary western societies the fat body has become a focus of stigmatizing discourses and practices aimed at disciplining, regulating and containing it. Despite the fact that in many western countries fat bodies outnumber those that are thin, fat people are still socially marginalized and treated with derision and even repulsion. Medical and public health experts insist that an 'obesity epidemic' exists and that fatness is a pathological condition which should be prevented and controlled. Fat is a book about why the fat body has become so reviled and viewed as diseased, the target of such intense discussion and debate about ways to reduce its size down to socially and medically acceptable dimensions. It is also about the lived experience of fat embodiment: how does it feel to be fat in a fat-phobic society? Deborah Lupton explores fat as a cultural artefact: a bodily substance or body shape that is given meaning by complex and shifting systems of ideas, practices, emotions, material objects and interpersonal relationships. Fat reviews current scholarship and research into obesity discourse and politics, drawing upon critical perspectives offered in the humanities and social sciences and by fat activism and the size acceptance movement. It will be an engaging introduction for the interested general reader, as well as for students across the humanities and social sciences.
Provides researchers, medical personnel, nutrition students, and others with an up-to-date view of several aspects of fat digestion and absorption and describes potential and realized applications. Topics addressed include enzymatic aspects of fat digestion in the gastrointestinal tract; the uptake of fat digestion products in the brush border membrane, the intracellular transport, and incorporation of these substances in glycerolipids and chylomicrons, or their portal transport; methods used to evaluate fat absorption; the effects of the triglyceride structure on fat digestion and absorption; an overview of fat absorption and studies related to malabsorption due to pancreatic and bile acid deficiency states; the effects of simulated household heating on fat absorption; and the reduction of fat uptake, either by feeding unabsorbable food fats or by interference with the digestion process of usual food fats by pharmacological means. Annotation copyrighted by Book News, Inc., Portland, OR
Technology is only beginning to catch up with the public demand for foods that are low in fat and taste good. An extensive number of ingredients are under development for the sole purpose of fat replacement, using a variety of approaches and base materials. The Handbook of Fat Replacers describes in detail, for the first time in a single volume, the science and application of fat replacers in food products, including the multiplicity of technological, legislative, sensory, nutritional, and marketing issues involved. Part I of the Handbook is an overview of fundamental issues, including historical analyses and critical assessments of technological strategies, in the development of low-fat foods and the ingredients used as fat replacers. Part II discusses individual fat replacers and their properties in detail. The compounds are organized by their composition-starch-derived, fiber-based, protein-based, gums, emulsifiers, bulking agents, combination systems comprised of interactive blends, low-calorie fats, and synthetic fat substitutes, are all examined in detail.
Winner of the 2010 Distinguished Publication Award from the Association for Women in Psychology Winner of the 2010 Susan Koppelman Award for the Best Edited Volume in Women’s Studies from the Popular Culture Association We have all seen the segments on television news shows: A fat person walking on the sidewalk, her face out of frame so she can't be identified, as some disconcerting findings about the "obesity epidemic" stalking the nation are read by a disembodied voice. And we have seen the movies—their obvious lack of large leading actors silently speaking volumes. From the government, health industry, diet industry, news media, and popular culture we hear that we should all be focused on our weight. But is this national obsession with weight and thinness good for us? Or is it just another form of prejudice—one with especially dire consequences for many already disenfranchised groups? For decades a growing cadre of scholars has been examining the role of body weight in society, critiquing the underlying assumptions, prejudices, and effects of how people perceive and relate to fatness. This burgeoning movement, known as fat studies, includes scholars from every field, as well as activists, artists, and intellectuals. The Fat Studies Reader is a milestone achievement, bringing together fifty-three diverse voices to explore a wide range of topics related to body weight. From the historical construction of fatness to public health policy, from job discrimination to social class disparities, from chick-lit to airline seats, this collection covers it all. Edited by two leaders in the field, The Fat Studies Reader is an invaluable resource that provides a historical overview of fat studies, an in-depth examination of the movement’s fundamental concerns, and an up-to-date look at its innovative research.
Based on women's physiology, metabolism, and special fitness concerns, this guide helps women determine a personally geared fitness and fat control program using up-to-the-moment scientific findings
Two noted nutritionists introduce a revolutionary new diet and health program based on the 1988 Surgeon General's report on the effects of fat in the diet, presenting a three-part plan designed to control cholesterol, maintain weight, and promote health.
This book covers all aspects of autologous fat transfer including the history of fat transfer, the history of autologous fat survival, a variety of aesthetic and plastic procedures of the face and body, noncosmetic applications of fat transfer, preoperative care, complications, and medical-legal aspects. The contributors are international experts in the field of autologous fat transfer.
This book/DVD set is a thoroughly illustrated "how-to" guide to facial fat transfer, a new facial rejuvenation procedure that allows the surgeon to sculpt the face and restore it to its natural beauty. Fat is harvested from fattier areas of the body through a suction technique and injected into the face with a small cannula. The fat transferred becomes incorporated as living tissue and the results are extremely long lasting. The book guides readers through this procedure with easy-to-follow instructions and more than 200 full-color step-by-step illustrations. Two DVDs accompanying the book contain videos demonstrating the procedure and pitfalls.
Duck fat. Caul fat. Leaf lard. Bacon. Ghee. Suet. Schmaltz. Cracklings. Jennifer McLagan knows and loves cooking fat, and youll remember that you do too once you get a taste of her lusty, food-positive writing and sophisticated comfort-food recipes. Dive into more than 100 sweet and savory recipes using butter, pork fat, poultry fat, beef fat, and lamb fat, including Slow Roasted Pork Belly with Fennel and Rosemary, Risotto Milanese, Duck Rillettes, Bone Marrow Crostini, and Choux Paste Beignets. Scores of sidebars on the cultural, historical, and scientific facets of culinary fats as well as sumptuous food photos throughout make for a plump, juicy, satisfying read for food lovers.